Food Thickener
Food thickeners can be divided into two categories: natural and synthetic. Most natural thickeners are made from plants and seaweeds containing polysaccharide viscous substances, such as Arabic Gum, Pectin, Agar, Gelatin etc. Synthetic thickeners include Sodium Carboxymethyl Cellulose, Sodium Alginate, Casein and so on.
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CAS No.:
11138-66-2
Grade:Food Grade
Packaging:25 Bag
Warehouse:California
- Description: Xanthan gum is an extracellular acidic heteropolysaccharide produced by the fermentation of Xanthomonas campestris bacterium. Made from corn starch and other carbohydrates through the processes of culturing, extracting, evaporating, and grinding. It is widely used in industries such as food, oil, mining, pharmacy, and textile.
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CAS No.:
11138-66-2
Grade:Food Grade
Packaging:25 Kraft Bag
Warehouse:California
- Description: Xanthan gum is a kind of hydrophilic biological polysaccharide, which is made from corn starch after the processes of fermentation with Xanthomonas Campestais,extraction,drying,and grinding. Benefited by its superior thickening and stabilizing effect, shear resistance and unique pseudo-plasticity rheological property, xanthan gum is widely used in food, pharmaceutical, fine chemical, oil drilling and other fields.
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CAS No.:
11138-66-2
Grade:Food Grade
Packaging:25 Bag
Warehouse:California
- Description: Xanthan Gum is a long chain polysaccharide, which is made by mixing fermented sugars (glucose, mannose, and glucuronic acid) with a certain kind of bacteria. It is mainly used to thicken and stabilize emulsions, foams, and suspensions.
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CAS No.:
9004-32-4
Grade:Food Grade
Packaging:25 Kraft Bag
Warehouse:California
- Description: Sodium Carboxymethyl Cellulose is a kind of important cellulose ether, and is polyanionic compound with fine water solubility. It is easily soluble in cold and hot water. It has emulsifying dispersing property, solid dispersing property and great value.Therefore it is widely used natural high polymer derivative.
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